Heat 1 gallon of water to 155° F. Add grain and steep at 150° F for 30 minutes.
Strain the grain water into the brew pot. Sparge the grains with 0.5 gallons
of 152° F water. Add the malt extracts, malto dextrin and bittering hops.
Add water until the total volume is 2.5 gallons. Boil for 45 minutes then add
0.68 oz. of Styrian Goldings flavor hops and Irish moss. Boil for 14 minutes
and add 0.5 oz. of Styrian Goldings hops. Boil for 2.5 minutes. Remove the
pot from the stove and cool for 16 minutes. Strain the cooled wort into the
primary fermenter and add cold water to obtain 5 gallons. When the wort is
below 80° F, pitch the yeast and aerate well. Ferment in the primary at 68° to
72° F for 5 to 7 days.

Rack to the secondary and let ferment at 70° F for 2.5 to 3 weeks until target
gravity is reached. Bottle and let prime at 70° to 72° F for 2 weeks. Store at
cellar temperature. Serve in a pint glass at 50° F.

Instructions:
Open your can of extract as usual. However pour some extract into a saucepan of
hot water, the amount is not critical, but around 300g of extract in 2 litres
of water would be OK.

Bring the mix to the boil and add the 10 grams of Goldings hops. Watch for boil
overs! Boil for around 5 minutes. Turn heat off and let cool for a few minutes.
While the mixture is still hot, add the 50g of crushed malt (use a rolling pin
or beer bottle to crack the grains open) to it.

When the mixture gets to around body temperature, strain it into your fermenter
through a colander or wire strainer. Do not worry if some of the grains and
hops make their way into the fermenter, they won't hurt. Add the rest of your
extract and water and top only up to the 15 litre mark. If you want to make 30
litres just double the quantities!

Add extract to 3 or more gallons of hot water and bring to a boil for 30 min.
Add 0.75 ounces of Hallertauer hops. Boil 58 min. and add the rest of the
Hallertauer hops. Boil 2 min., remove from heat. Cool to about 60° F and add
water to yield about 5.25 gallons in the fermenting vessel. Pitch yeast. Note:
You can also cultivate yeast from a commercial hefeweizen, though many are
bottle conditioned with a secondary ale or lager strain. Ferment at the low end
of the recommended temperature range (from 60° to 66° F) until complete (7 to
10 days). Transfer to a secondary vessel or rack into bottles/keg with more
corn sugar than usual to help create that signature fizz. Let condition at room
temperature for a few weeks, then store it in a cool place or the refrigerator
a few more. Refrigerate before serving.

All-Grain Option:

Omit extract and mash 4.5 lbs. of wheat malt and 4.25 lbs. of pale malt in 10
quarts of water to get a single infusion mash temperature of 152° F for 45 min.
Sparge with hot water of 170° F or more to get 5.5 gallons of wort. Bring to
boil. Use above hopping and fermentation schedule.

Step-Mash Option:

For a step-mash, add 2 gallons of hot water to the grain and hold at 122° to
125° F for 30 min., stirring every once in a while. Then add 3/4 gallon of
boiling water to the liquid and hold that temperature (about 152° F) for
another 30 minutes. Sparge and proceed as usual. OG=1.052 FG=1.055, IBUs=15

Breakfast Pale Ale

this is a low gravity hoppy pa

Amount Item Type % or IBU:

5.00
lb Pale Malt (2 Row) UK

1.00
lb Caramel/Crystal Malt - 20L

0.25
oz Simcoe (60 min)

0.25
oz Amarillo (60 min)

0.125
oz Simcoe (15 min)

0.125
oz Amarillo (15 min)

0.5 oz
Simcoe (2 min)

0.5 oz
Amarillo (2 min)

0.5 oz
Simcoe (dry hop)

0.5 oz
Amarillo (dry hop)

1 Pkgs
American Ale (Wyeast Labs #1056) [Starter 1000 ml]

Batch Size: 5.00 gal

Boil Size: 5.72 gal

Boil Time: 60 min

Brewhouse Efficiency: 80.0

Pretty
simple in terms of mash. Straight infusion mash at the high end of the spectrum
(158 F) to build some body. Periodically test for conversion and mash out at
168 F as soon as it’s complete. For low gravity beers, I try for the least
fermentable wort possilbe. Just because there’s not a lot of alcohol, doesn’t
mean you can’t have body and flavor. I get really good effeciency on very low
gravity beers so you might want to take that into account.

There’s
two things I might change. For one, I think I might sub in some 60 L Crystal
for a half pound of pale malt for some additional body and up the bitterness to
around 40-45 IBU. Other than that, it’s seriously a very good beer. It’s got a
nose like an IPA but is still quite light and refreshing.

I
primed this with 3/4 cup corn sugar. It’s a good level of carb for the style
but I think I might switch to 1 1/4 cup DME for a bit more creaminess next
time.

Don’t
be afraid of this because of the low gravity. It’s a satisfying ale if you make
sure to mash high to retain body